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Turkey Tikka Masala Meatballs with Bombay New Potatoes
A British classic with a twist, these easy Turkey Tikka Masala Meatballs showcase British produce at its best. Delicious with Bombay New Potatoes and Courgette Salad.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 468 kcal
Course:
Main Course
Cuisine:
Fusion , Indian , British
Ingredients
Turkey Meatball Tikka Masala
- 500 g Turkey mince
- 1 tablespoon garam masala
- 2 cloves garlic crushed or grated
- salt and pepper
- 1 tablespoon olive oil
- 1 red onion sliced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon chilli
- 2 cloves garlic crushed or grated
- 2 cm ginger grated
- 200 ml coconut milk (half a standard sized tin)
- 1 tablespoon tomato puree
- ½ teaspoon salt
- 2 tablespoons fresh coriander chopped
Bombay New Potatoes
- 400 g new potatoes
- 1 red onion diced
- 1 teaspoon mustard seeds
- 2 teaspoons Turmeric
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 6 small tomatoes quartered
Raw Courgette Salad
- 1 large (or 2 medium) courgette diced finely
- 4 small tomatoes diced finely
- Juice of half a lemon
- 2 tablespoons mint
- salt and pepper
Instructions
- Start by cooking the new potatoes in boiling water for 20 minutes, then drain and allow to steam dry.
- While the potatoes are cooking, make the courgette salad by simply combing all the ingredients for the salad in a bowl, then set aside to allow the flavours to develop.
- Next, make the meatballs: combine the turkey mince, 1 tablespoon garam masala, 2 cloves garlic, salt and pepper in a bowl. Mix thoroughly and then shape into 20 small meatballs. Grill the meatballs on a medium heat for 10 minutes, turning once.
- While the meatballs are cooking, make the masala sauce: put 1 tablespoon of olive oil in a pan with the sliced onions and cook gently over a low heat for 5 minutes. Next add the cumin, paprika, garam masala, chilli, garlic and ginger and fry for 1 minute, before adding the 200ml (7oz) coconut milk, all the tomato puree and salt. Allow to bubble for 5 minutes until thickened slightly.
- When the meatballs are ready, plop them in the sauce and allow to bubble for a further 5-10 minutes, spooning the sauce over the meatballs to coat them.
- While the masala sauce is bubbling, quickly make the bombay potatoes: put 1 tablespoon olive oil and the diced onion in a non-stick frying pan and cook on a low heat for 3 minutes until slightly softened. Next add the cooked new potatoes and turn up the heat to brown the potatoes and onions. When the potatoes and onions have browned, add the mustard seeds, cumin, turmeric and tomatoes and allow to cook for a further 2-3 minutes until the tomatoes have broken down slightly. Stir frequently to ensure the flavours get mixed evenly and nothing burns.
- Finally sprinkle a little coriander over the turkey meatball masala and bombay potatoes and serve, together with the courgette salad and any other additions you would like, such as naan bread, mango chutney, raita or lime pickle.
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Notes
- Suitable for freezing (meatballs, meatball sauce and bombay potatoes only).
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
34g
(11%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
93mg
(31%)
Sodium
985mg
(41%)
Potassium
1230mg
(35%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
930IU
(19%)
Vitamin C
56mg
(62%)
Calcium
98mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 985mg | 41% |
| Potassium | 1230mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 56mg | 62% |
| Calcium | 98mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.